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Aspen Coffee Co

Bali Blue Moon

A full-bodied, smooth cup with rich dark chocolate at the center and quiet notes of black pepper and baking spice on the finish. Roasted medium-dark to bring out the depth that makes wet-hulled Indonesians so satisfying.

$18
1
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Why this coffee

The story behind the cup.

Bali Blue Moon

Overview

Bali Blue Moon

Aspen Coffee Co

01 / Overview

Bali Blue Moon

Bali Blue Moon is a rich, full-bodied coffee from the Kintamani Highlands of central Bali, grown on small family-owned farms in the volcanic soils surrounding Mount Agung. Coffee production here is deeply tied to local tradition, organized through Subak Abian cooperatives that prioritize sustainability, shared resources, and harmony with the land. Coffee grown in Bali is produced without the use of pesticides or synthetic fertilizers, which are prohibited on the island. While not formally certified organic, all fertilizers used are organic, and farming practices remain deeply rooted in long-standing ecological traditions. This coffee is processed using giling basah, or wet-hulling, a traditional Indonesian method that gives the beans their distinctive bluish-green color and produces a flavor profile often associated with Sumatra. Bali Blue Moon shares that same depth and weight, but with a cleaner, more refined character and fewer rough edges. Roasted to a medium-dark profile, this coffee leans into what it does best: big body, deep sweetness, and a comforting richness that stays smooth rather than harsh. In the cup, expect baker’s chocolate up front, supported by notes of cedar, vanilla, and warm baking spices. The acidity is low and gentle, allowing the syrupy body and long, lingering finish to take center stage. This is a coffee built for those who enjoy darker roasts that still hold onto sweetness and balance. It’s bold without being bitter, rich without feeling heavy, and exceptionally drinkable cup after cup.

02 / Origin

Where it comes from

Bali isn't just a destination. It's a place that earned its coffee culture the hard way. When the Gunung Agung volcano erupted in 1963, it reshaped the island in ways that took generations to recover from. Coffee farming, still finding its footing in Bali at the time, was set back significantly. But rather than abandon it, the Indonesian government stepped in and distributed seedlings to local farmers, quite literally planting the seeds of an island-wide revival. What grew from that effort is something worth celebrating. Today, Bali's coffee-growing region spans an estimated 7,500 hectares, cultivated with Bourbon and Typica varieties nestled beneath a canopy of shade trees- Erythrina, Albizia, and fruit-bearing Tangerine and Orange. No pesticides. Fully organic inputs. Farming done with intention and care for the land. There's a quiet resilience in every cup from this island. A story of recovery, community, and a commitment to doing things right.

03 / Process

How it was processed

This coffee is processed using Giling Basah, the traditional Indonesian method more commonly known as wet hulling. It's a technique born out of necessity and refined over generations, and it's largely responsible for the character that makes Indonesian coffees so distinct. The process begins at the farm, where ripe cherries are hand sorted and delivered to a processing station the same day they're picked. Speed matters here. The faster the cherry moves from tree to depulper, the more control farmers have over fermentation and flavor. Once depulped, the beans rest in tanks for a short fermentation window of around 6 to 12 hours, just long enough to loosen the sticky mucilage layer without letting acidity build. After washing and draining, the beans are spread out to pre-dry. And this is where Giling Basah parts ways with every other processing method. Rather than drying all the way down to a stable moisture level in their parchment, the beans are hulled early, while they're still soft and holding significant moisture. The parchment comes off, and the exposed green beans go back out to dry in direct sun. In a country where humidity and rainfall make slow conventional drying impractical, this approach is a practical solution that works with the climate rather than against it. The result is a denser, lower-acidity bean with a heavier body and an earthy depth that washed or natural coffees rarely develop. A profile that's deeply tied to place, and one you can taste clearly in the cup.

04 / Roast

How we roast it

Bali is the kind of coffee you reach for when you want something that just works. A rich, smooth cup that feels like it was made for slow mornings and second helpings. We roast it medium-dark, right to the verge of second crack. That's the sweet spot for wet-hulled Indonesians like this one, where the body gets full and substantial, the chocolate comes forward, and subtle notes of black pepper and baking spice settle into the finish. It's deeply satisfying without being heavy-handed, and it holds up beautifully black. If you're someone who finds lighter roasts too bright or darker roasts too harsh, this is your coffee.